Garlic compound butter is creamy, packed with fresh garlic and parsley, and brings rich flavor to anything it touches. Spread it on warm bread, melt it over steak, or toss it with roasted vegetables for an easy, flavorful addition. It comes together quickly and keeps well, so you can slice off a piece anytime you need a burst of flavor.
Y’all. Make this butter right now. I’m not even kidding. It is so good on EVERYTHING. We’ve drizzled it on roasted vegetables, grilled meats, and my favorite: mashed potatoes.
Testing results for garlic compound butter
- We prefer to use unsalted butter so we can control the amount of salt that goes into the garlic butter. If you do choose to use salted butter, then reduce the additional salt in the recipe accordingly.
- We found that four cloves of garlic add a perfectly balanced garlic flavor to the butter without being overwhelming. You can adjust the amount of garlic you use according to your personal preference.
- It’s best to use room temperature butter so you can easily mix the parsley and salt into it. If you do take your butter straight from the fridge, you can heat it briefly in the microwave to soften, but don’t allow it to melt.
- If you want a milder flavor, you could make roasted garlic instead of using minced fresh garlic.
I hope you make this recipe. I think you’ll love it!
This garlic compound butter would be delicious drizzled over these Baked Trout fillets, Braised Pork shoulder tacos, or our yummy Baked Shrimp Scampi.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Butter: We prefer unsalted butter for this recipe.
Parsley: Fresh parsley works best in this recipe. Dried flakes won’t have much flavor.
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How to make garlic compound butter
- Allow the butter to come to room temperature.
- Mince the garlic and chop the parsley, then stir both into the butter along with the salt until well combined.
- Place the butter on a sheet of parchment paper and roll into a log.
- Place the log in the freezer to set and harden. Store in the refrigerator or freezer.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Garlic Compound Butter Recipe
Ingredients
- 1 cup unsalted butter, room temperature
- 4 cloves garlic, minced
- ¼ cup parsley, finely chopped
- 1 ½ teaspoons fine sea salt flakes
Instructions
- Put the room temperature butter into a mixing bowl and add the parsley and salt. Mix together until the parsley looks evenly distributed.
- Place a sheet of parchment paper in front of you and pile the butter into the middle.
- Fold the parchment paper over and roll the butter into an even log shape.
- Twist both ends of the parchment and place in the freezer to set and harden.
- Keep the butter in the freezer or fridge and cut off sections to use as required.
Notes
Nutrition
Questions and tips
Storage
Store in the freezer wrapped in parchment and cut off sections when needed. Butter
can be frozen for up to 4 months. Alternatively, store in an airtight container in the refrigerator or
wrapped in parchment. The butter will keep up until the use-by date on the package of butter
you used.
We wrapped and rolled our garlic butter in parchment, as this makes it easy to cut off
sections to use as and when they’re needed. It looks good too! If you don’t want to shape the garlic butter, you can add it to a dish and put it straight into the fridge as it is.
Yes, you can flavor this butter depending on how you want to use it. If you’re making a Mexican-themed meal, you could use cilantro rather than parsley. Or if you want an Italian flavor, use basil. Rosemary would be a perfect inclusion when you want to drizzle the butter over a steak or other grilled meat.
